Name: Stuffed Flank Steak in Green Sauce
Prep time: 50 min
Cook time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon vegetable oil, for the filling; 1/4 red onions, flank steak, for the filling; 1 cup button mushrooms, sliced, for the filling; 1 cup requesón, for the filling; 1/2 cups yellow corn kernels, for the filling; 2 tablespoons epazote, for the filling; 1 pinch salt, for the filling; 1 pinch pepper, for the filling; 2 cups Poblano chile strips, for the filling; 4 thinly sliced beef steaks; 2 cups chicken broth, for the sauce; 6 tomatillos, for the sauce; 1 clove garlic, for the sauce; 1/4 white onions, for the sauce; 1 serrano chile, for the sauce; 1/4 cups epazote, for the sauce; cumin, for the sauce; 2 tablespoons oregano; pinches salt; pepper; fresh cilantro, for blending; red onion, flank steak, for garnish; corn kernels, for garnish; fresh cilantro, for garnish; white rice, for serving

Preparation

15 mins

35 mins

Low

Heat a skillet over medium heat with oil and fry the onion, mushrooms, ricotta, corn, epazote, and then add the strips. Season with salt and pepper. Set aside the filling. Place the flank steak on a board, fill with the previous preparation, fold, and cook over high heat on a grill until the meat is cooked.